Muslim Mutton Biryani with Khatte gosht

 

Biryani is indeed a crown jewel of South Asian cuisine, particularly beloved in Pakistan for special occasions and celebrations. This aromatic layered rice dish featuring tender mutton, fragrant basmati rice, and a blend of spices creates an unforgettable dining experience. Paired with tangy Khatte Baingan (sour eggplant), it makes for a complete festive meal that delights guests at any gathering.

 

Ingredients

For the Mutton Marinade:

• 1 kg mutton (goat or lamb), cut into medium pieces with bone
• 2 cups plain yogurt
• 2 tablespoons ginger-garlic paste
• 2 teaspoons red chili powder
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala
• Juice of 1 lemon
• Salt to taste

For the Rice:

• 1 kg high-quality aged basmati rice
• 4-5 green cardamom pods
• 4 cloves
• 2 bay leaves
• 1 cinnamon stick (about 2 inches)
• 1 star anise
• 1 teaspoon salt
• Water for boiling

For the Biryani:

• 1/4 cup ghee or vegetable oil
• 3 large onions, thinly sliced
• 4 green chilies, slit lengthwise
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup fresh coriander leaves, chopped
• 2 tablespoons kewra water (screwpine essence)
• 1/2 teaspoon saffron strands soaked in 1/4 cup warm milk
• 1/4 cup fried onions (for garnish)

For Khatte Baingan (Sour Eggplant):

• 4 small round eggplants or 1 large eggplant cut into chunks
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 medium onion, finely chopped
• 2 green chilies, slit
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 2 tablespoons tamarind pulp
• 1 tablespoon jaggery or brown sugar
• Salt to taste
• Fresh coriander for garnish

Instructions

Marinate the Mutton:

1. In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, cumin powder, garam masala, lemon juice, and salt.
2. Add the mutton pieces and mix thoroughly, ensuring each piece is well coated.
3. Cover and refrigerate for at least 4 hours, preferably overnight, for the flavors to penetrate the meat.

Cook the Mutton:

1. Transfer the marinated mutton to a heavy-bottomed pot.
2. Cook covered on medium heat for about 45-60 minutes until the meat is tender. The meat should release its own juices, but if it starts to stick, add 1/4 cup of water.
3. Once cooked, the gravy should be thick and not watery. Set aside.

Prepare the Rice:

1. Wash the basmati rice thoroughly and soak in water for 30 minutes, then drain.
2. In a large pot, bring plenty of water to a boil. Add cardamom, cloves, bay leaves, cinnamon, star anise, and salt.
3. Add the drained rice and boil until it's 70% cooked (about 5-7 minutes). The grains should be firm in the center.
4. Drain in a colander and set aside.

Assemble the Biryani:

1. In a heavy-bottomed pot with a tight-fitting lid, heat ghee or oil.
2. Add sliced onions and fry until golden brown. Remove half for later use.
3. To the remaining onions in the pot, add the cooked mutton mixture and spread it evenly.
4. Sprinkle half of the mint and coriander leaves on top.
5. Layer half of the parboiled rice over the meat mixture.
6. Sprinkle the remaining mint and coriander leaves, green chilies, and half of the fried onions on top.
7. Add the remaining rice as the final layer.
8. Pour the saffron-milk mixture and kewra water evenly over the rice.
9. Cover the pot with a tight-fitting lid. You can place a heavy weight on top or seal with dough to prevent steam from escaping.

Dum Cooking (Slow Steam):

1. Place the pot on low heat and cook for 25-30 minutes. This slow steaming process (dum) allows the flavors to meld together.
2. Turn off the heat and let it rest for 10 minutes before opening.

Prepare Khatte Baingan:

1. If using small eggplants, make two slits in each crosswise without cutting all the way through. If using large eggplant, cut into chunks.
2. Heat oil in a pan. Add cumin and mustard seeds. When they splutter, add chopped onions and green chilies.
3. Sauté until onions turn translucent.
4. Add turmeric, red chili powder, and coriander powder. Stir for 30 seconds.
5. Add the eggplant and salt. Cover and cook on medium-low heat until the eggplant is tender (about 10-12 minutes).
6. Mix tamarind pulp and jaggery in 1/4 cup water and add to the eggplant. Cook uncovered for another 5 minutes until the gravy thickens.
7. Garnish with fresh coriander.

Serve:

1. Gently fluff the biryani with a fork, taking care to maintain the layers when serving.
2. Garnish with the remaining fried onions.
3. Serve hot with Khatte Baingan on the side.

Notes for Authentic Taste:

• Use good quality aged basmati rice for the best texture and aroma.
• Cooking the mutton on its own juices concentrates the flavor.
• The layering technique and slow cooking on dum are critical for authentic biryani flavor.
• Kewra water adds a distinctive floral note that's characteristic of Pakistani biryani.
• For an even richer biryani, you can add a few tablespoons of melted butter or ghee before the final steaming.
• Ensure all ingredients and utensils used are halal-certified or compliant with halal preparation requirements.

This traditional Muslim mutton biryani with its perfect balance of spicy, savory, and aromatic flavors, paired with the tangy contrast of Khatte Baingan, is sure to be the highlight of any festive gathering or special occasion meal!